Iced Pumpkin Cookies

Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cloves
• 0.5 teaspoon salt
• 1.5 cups white sugar
• 0.5 cup butter, softened
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a medium bowl until well combined.
3. Cream sugar and butter together in a large bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla extract; beat until creamy. Mix in flour mixture until combined.
4. Drop tablespoonfuls of cookie dough onto the prepared pans; flatten slightly.
5. Bake in the preheated oven until centers set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack; cool to room temperature, about 30 minutes.
6. Stir confectioners' sugar, milk, butter, and vanilla extract togeher in a large bowl until smooth. Add more milk as needed to reach desired drizzling consistency.
7. Drizzle icing over cooled cookies with a fork.